So, you finally got a Bosch and grain mill.

Your grinding your own grain, baking your own bread.

Your family’s finally starting to like whole wheat and even the really cool homeschool moms are actually making eye contact with you…..

then someone introduces you to traditional foods, omg, phytates??

Now what???

If sourdough is too sour for your family, here is some help. This bread recipe is a healthy alternative to regular homemade bread and a nice way to transition your family’s palate to real sourdough.

Soaked Whole Wheat Bread  (adapted from the bread recipes at The Urban Homestead and The Family Homestead)

Makes 5 loaves

6 cups liquid- with about half being yogurt, whey, kefir, buttermilk or any combo of these

1/2 cup honey or maple syrup

1/2 cup olive oil (can also use other traditional oils)

3 TBS yeast

2 TBS salt

15-17 cups whole grain flour (I use whole wheat)

1.Grind about 17 cups whole wheat flour

2. Add liquids to Bosch including sweetener and oil ( I used about 3 cups kefir this time)

3.Now add about 3/4 of the flour stirring every few cups to check consistency. You want to stop adding flour while mixture is still very moist.

I had put in 11 cups here

4. Put the lid on your Bosch and forget about it until tomorrow, if you can. I still get excited when I check on it from time to time and see condensation forming! There’s cool stuff going on in there!

Now, when to do the next step is up to you. The longer you leave the dough sit, the more sour (and better for you) it will be.

The first few times I made this bread I would start it in the evening and finish it first thing in the morning. About 8-12 hrs is what I suggest starting with and as your palate adjusts leave it longer. I let mine sit for 24 hrs now. It makes the best bread for liver pate, especially if you toast it in butter first!

So, when you’re ready, take the lid off the Bosch and admire all the bubbly goodness!

Get a little bowl out and to it add around a Tablespoon of whatever sweetener you used for your dough, 1/2-3/4 cup water and the 3 Tbs of yeast, gently stir. Allow this to sit until the yeast is good and awake, it will be bubbly on top, almost a little frothy.

Add this little mixture to your Bosch, along with the salt, and turn it on for a minute or two to incorporate well.

After the yeast is mixed in and with the Bosch still running begin adding the remaining flour, pausing after each cup to see if more flour is needed.

Only add flour until the dough cleans the inside of the bowl

I do not keep adding until the dough is more formed, like a ball, as some do with regular recipes.

Allow the dough to knead only as long as it takes to start seeing strands in the dough, and the over all texture will be smoother. The dough will feel tacky but not stick to your hands alot when you try to handle it. I do not have a good photo of this, sorry. I usually let mine knead for about 5 minutes.

While the dough is getting a workout turn on your oven to 350 degrees,  dab a little olive oil on a paper towel and oil your bread pans really well. When finished I use the same paper towel (that still has a little oil left in it) to oil a little area on the counter where I will be working with my dough.

As soon as your oven reaches 350 degrees turn it off, we only want to get the oven warm.

After the dough is ready, transfer it to the oiled area on your counter and divide into five, roughly the same size, balls.

Don’t worry if you don’t have 5 bread pans, I don’t either. Use what you have. I only have 3 bread pans, so here is what works for me.

I divide my dough into 5 balls, okay, lumps 🙂

I combine the 2 smallest lumps and put them into a casserole dish. The remaining 3 lumps go into actual bread pans.

Place all the pans into the toasty oven to rise. Your bread dough will be very happy in there so start checking on it after an hour or so.

Soaked bread will not rise like regular bread dough, can take a little longer to rise and it doesn’t ever get that poofy, store bought bread shape. Let it rise until it just comes over the tops of your pans.

At this point turn your oven back on to 350 degrees and bake for 30 or so minutes. Your bread is done when it is a dark golden color on top.

Note: Do not wait for your bread to have that solid sound when tapped on the bottom. This type of bread stays very soft and looks kind of like a sponge on the bottom when done.

(Be sure to allow bread to cool before removing from pans)

I would love to know how it goes when you make your “Soaked Bread”!